CN114343165A - Fresh pepper sauce and preparation process thereof - Google Patents
Fresh pepper sauce and preparation process thereof Download PDFInfo
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- CN114343165A CN114343165A CN202210040344.XA CN202210040344A CN114343165A CN 114343165 A CN114343165 A CN 114343165A CN 202210040344 A CN202210040344 A CN 202210040344A CN 114343165 A CN114343165 A CN 114343165A
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 76
- 239000006002 Pepper Substances 0.000 title claims abstract description 69
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- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 69
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- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 244000203593 Piper nigrum Species 0.000 title 1
- 241000722363 Piper Species 0.000 claims abstract description 68
- 239000002994 raw material Substances 0.000 claims abstract description 28
- 240000002234 Allium sativum Species 0.000 claims abstract description 27
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 27
- 235000004611 garlic Nutrition 0.000 claims abstract description 27
- 235000008397 ginger Nutrition 0.000 claims abstract description 27
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 26
- 235000015223 cooked beef Nutrition 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 241000287828 Gallus gallus Species 0.000 claims abstract description 19
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 19
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 19
- 235000012907 honey Nutrition 0.000 claims abstract description 19
- 239000000312 peanut oil Substances 0.000 claims abstract description 19
- 235000021419 vinegar Nutrition 0.000 claims abstract description 19
- 239000000052 vinegar Substances 0.000 claims abstract description 19
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 14
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 14
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010460 mustard Nutrition 0.000 claims abstract description 14
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 12
- 240000006677 Vicia faba Species 0.000 claims abstract description 12
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 244000000231 Sesamum indicum Species 0.000 claims abstract 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 20
- 230000007246 mechanism Effects 0.000 claims description 19
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 230000005540 biological transmission Effects 0.000 claims description 13
- 241000219198 Brassica Species 0.000 claims description 12
- 235000021110 pickles Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 8
- 238000007790 scraping Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 241000758706 Piperaceae Species 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 230000006978 adaptation Effects 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000003963 antioxidant agent Substances 0.000 abstract description 7
- 230000003078 antioxidant effect Effects 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 7
- 244000056139 Brassica cretica Species 0.000 abstract 2
- 241000234314 Zingiber Species 0.000 description 21
- 241000207961 Sesamum Species 0.000 description 20
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- 240000001844 Capsicum baccatum Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 229920003023 plastic Polymers 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to a fresh pepper sauce, in particular to a fresh pepper sauce and a preparation process thereof, wherein the fresh pepper sauce comprises the following raw materials in parts by mass: 40-60 parts of fresh pepper, 10-15 parts of thick broad-bean sauce, 5-8 parts of tuber mustard, 6-10 parts of cooked beef jerky, 4-6 parts of garlic, 1-2 parts of sesame, 2-6 parts of five-spice flower, 1-2 parts of honey, 3-6 parts of cooked rapeseed oil, 1-2 parts of ginger jerky, 0.6-0.8 part of white spirit, 0.2-0.4 part of chicken essence, 0.2-0.5 part of peanut oil, 0.1-0.2 part of vinegar and 0.8-1.2 parts of edible salt. The invention has novel design, the fresh pepper sauce prepared by adopting the raw materials and the method can better analyze antioxidant ingredients to reduce the probability of getting inflamed by eaters after being steamed at high temperature and being thermally insulated and filled at 50-60 ℃, meanwhile, the added tuber mustard and cooked beef shreds can effectively increase the taste of the fresh pepper sauce, and the fresh pepper sauce has the advantages of adaptable taste to most groups and high quality.
Description
Technical Field
The invention relates to a fresh pepper sauce, in particular to a fresh pepper sauce and a preparation process thereof.
Background
The fresh chilli sauce is a traditional seasoning in vast rural areas in China. When the hot pepper comes out in 3-11 months every year, the hot pepper is used as a dish or tasted fresh, green hot pepper, fairy red chili pepper, fairy red pod pepper, garlic and ginger are cut into pieces according to a certain proportion, and the salt is added to the cut pieces, so that the fresh flavor of the hot pepper is immediately realized. The concept is completely different from the chopped hot pepper, the pickled hot pepper, the fermented soybean hot pepper and the glutinous rice cake hot pepper in the market. The fresh chilli sauce emphasizes freshness, fragrance, nature and health.
However, the existing fresh pepper sauce is spicy and cannot meet the taste of the public.
Disclosure of Invention
The invention aims to provide a fresh pepper sauce and a preparation process thereof, which aim to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a fresh pepper sauce and a preparation process thereof comprise the following raw materials in parts by mass:
40-60 parts of fresh pepper, 10-15 parts of thick broad-bean sauce, 5-8 parts of tuber mustard, 6-10 parts of cooked beef jerky, 4-6 parts of garlic, 1-2 parts of sesame, 2-6 parts of five-spice flower, 1-2 parts of honey, 3-6 parts of cooked rapeseed oil, 1-2 parts of ginger jerky, 0.6-0.8 part of white spirit, 0.2-0.4 part of chicken essence, 0.2-0.5 part of peanut oil, 0.1-0.2 part of vinegar and 0.8-1.2 parts of edible salt.
As a still further scheme of the invention: the fresh pepper sauce and the preparation process thereof comprise the following raw materials in parts by mass: 45-55 parts of fresh pepper, 11-14 parts of thick broad-bean sauce, 6-7 parts of tuber mustard, 7-9 parts of cooked beef jerky, 4-6 parts of garlic, 1-2 parts of sesame, 3-5 parts of five-spice flowers, 1-2 parts of honey, 4-5 parts of cooked rapeseed oil, 1.2-1.8 parts of ginger jerky, 0.6-0.8 part of white spirit, 0.2-0.4 part of chicken essence, 0.3-0.4 part of peanut oil, 0.1-0.2 part of vinegar and 0.9-1.1 part of edible salt.
As a still further scheme of the invention: the fresh pepper sauce and the preparation process thereof comprise the following raw materials in parts by mass: 50 parts of fresh pepper, 13 parts of thick broad-bean sauce, 7 parts of tuber mustard, 8 parts of cooked beef shreds, 5 parts of garlic, 2 parts of sesame, 4 parts of five-spice flower, 1 part of honey, 5 parts of cooked rapeseed oil, 1.5 parts of ginger shreds, 0.7 part of white spirit, 0.3 part of chicken essence, 0.4 part of peanut oil, 0.2 part of vinegar and 1.0 part of edible salt.
A preparation method of a fresh pepper sauce and a preparation process thereof comprises the following steps:
s1, chopping the selected fresh peppers by a chopper, and grinding the garlic, the ginger and the sesame;
s2, heating peanut oil and cooked rapeseed oil in a pot, and then putting chopped hot pepper, garlic, ginger and sesame in the pot for stir-frying;
s3, putting the stir-fried raw materials into a steam sterilization pot, adding preserved szechuan pickle, cooked beef shreds, five-spice flowers, honey, white spirit, chicken essence, vinegar and edible salt, and stirring uniformly;
s4, steaming the sauce material obtained in the step 3 at the temperature of 100 ℃ for 3 hours, and sterilizing;
and S5, keeping the temperature of the sauce between 50 and 60 ℃, and filling.
As a further scheme of the invention: the chopper includes:
the chopping machine comprises a base and a chopping groove, wherein an arc-shaped placing groove for placing the chopping groove is formed in the base, and the chopping groove can slide on the inner side of the arc-shaped placing groove;
one side of the chopping groove is arranged in an open shape, an arc-shaped baffle fixed with the base is slidably installed at the position of the open, two first scraping plates which are symmetrically arranged are fixed at one end, facing the inner side of the chopping groove, of the arc-shaped baffle, the first scraping plates slide with the inner wall of the chopping groove, and the placing angle of the first scraping plates is 70-80 degrees;
still include the chopping knife tackle spare, the chopping knife tackle spare rotates on the base and by installing actuating mechanism drive reciprocating nature luffing motion on the base, actuating mechanism still with install incomplete gear connection on the base, incomplete gear with fix arc pinion rack adaptation on the chopping block.
As a still further scheme of the invention: the utility model discloses a chopping knife assembly, including mincing the sword subassembly, the chopper subassembly is including articulating adjustable shelf on the base, the adjustable shelf stretches into chop the inslot and be fixed with the chopper, still be provided with the bar groove on the adjustable shelf, the inboard movable mounting in bar groove have with the column spare that actuating mechanism connects, the column spare fix with the eccentric position department of the disc that actuating mechanism connects.
As a still further scheme of the invention: the driving mechanism comprises a motor arranged on the base, a transmission shaft fixed with the incomplete gear is fixed on an output shaft of the motor, the transmission shaft is rotatably connected with a connecting shaft through a bevel gear set, and the connecting shaft is rotatably connected with a rotating shaft of the disc through a transmission belt.
As a still further scheme of the invention: the chopper also comprises two oppositely arranged second scraping plates fixed on the arc-shaped baffle plate, and one end part of each second scraping plate is abutted to the chopping knife.
As a still further scheme of the invention: at least one arc-shaped sliding block is arranged on the inner wall of the arc-shaped placing groove, and the arc-shaped sliding block is in sliding fit with the arc-shaped groove arranged on the outer wall of the chopping groove.
Compared with the prior art, the invention has the beneficial effects that: the invention has novel design, the fresh pepper sauce prepared by adopting the raw materials and the method can better analyze antioxidant ingredients to reduce the probability of getting inflamed by eaters after being steamed at high temperature and being thermally insulated and filled at 50-60 ℃, meanwhile, the added tuber mustard and cooked beef shreds can effectively increase the taste of the fresh pepper sauce, and the fresh pepper sauce has the advantages of adaptable taste to most groups and high quality.
Drawings
Figure 1 is an axonometric view of the chopper.
Figure 2 is a schematic view of the chopper in another angle.
Figure 3 is a schematic view of the chopper from another angle.
Figure 4 is a schematic view of the driving mechanism in the chopper.
Fig. 5 is a schematic view of the structure of the chopper tank in the chopper.
Fig. 6 is a top view of the chopper tank in the chopper.
Fig. 7 is a cross-sectional view taken along the line a-a in fig. 6.
In the figure: 1-base, 2-incomplete gear, 3-arc toothed plate, 4-chopping groove, 5-arc placing groove, 6-movable frame, 7-strip groove, 8-column piece, 9-disc, 10-arc baffle, 11-arc groove, 12-arc slide block, 13-driving belt, 14-chopping knife, 15-arc limiting groove, 16-motor, 17-driving shaft, 18-bevel gear group, 19-first scraper, 20-second scraper and 21-connecting shaft.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In addition, an element of the present invention may be said to be "fixed" or "disposed" to another element, either directly on the other element or with intervening elements present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for illustrative purposes only and do not represent the only embodiments.
Example 1
In the embodiment of the invention, the fresh pepper sauce and the preparation process thereof comprise the following raw materials in parts by mass: 40 parts of fresh pepper, 10 parts of thick broad-bean sauce, 5 parts of tuber mustard, 6 parts of cooked beef shreds, 4 parts of garlic, 1 part of sesame, 2 parts of five-spice flower, 1 part of honey, 3 parts of cooked rapeseed oil, 1 part of ginger shreds, 0.6 part of white spirit, 0.2 part of chicken essence, 0.2 part of peanut oil, 0.1 part of vinegar and 0.8 part of edible salt.
The preparation method of the fresh pepper sauce and the preparation process thereof comprises the following steps:
s1, chopping the selected fresh peppers by a chopper, and grinding the garlic, the ginger and the sesame;
s2, heating peanut oil and cooked rapeseed oil in a pot, and then putting chopped hot pepper, garlic, ginger and sesame in the pot for stir-frying;
s3, putting the stir-fried raw materials into a steam sterilization pot, adding preserved szechuan pickle, cooked beef shreds, five-spice flowers, honey, white spirit, chicken essence, vinegar and edible salt, and stirring uniformly;
s4, steaming the sauce material obtained in the step 3 at the temperature of 100 ℃ for 3 hours, and sterilizing;
and S5, keeping the temperature of the sauce between 50 and 60 ℃, and filling.
The fresh pepper sauce prepared by the raw materials and the method is steamed at high temperature and is filled at the temperature of 50-60 ℃, so that the antioxidant ingredients can be better analyzed to reduce the probability of getting inflamed by eaters, and meanwhile, the taste of the fresh pepper sauce can be effectively improved by adding the preserved szechuan pickle and the cooked beef shreds, and the fresh pepper sauce is suitable for most groups and has high quality.
Example 2
In the embodiment of the invention, the fresh pepper sauce and the preparation process thereof comprise the following raw materials in parts by mass: 45 parts of fresh pepper, 11 parts of thick broad-bean sauce, 6 parts of tuber mustard, 7 parts of cooked beef shreds, 4 parts of garlic, 1 part of sesame, 3 parts of five-spice flower, 1 part of honey, 4 parts of cooked rapeseed oil, 1.2 parts of ginger shreds, 0.6 part of white spirit, 0.2 part of chicken essence, 0.3 part of peanut oil, 0.1 part of vinegar and 0.9 part of edible salt.
The preparation method of the fresh pepper sauce and the preparation process thereof comprises the following steps:
s1, chopping the selected fresh peppers by a chopper, and grinding the garlic, the ginger and the sesame;
s2, heating peanut oil and cooked rapeseed oil in a pot, and then putting chopped hot pepper, garlic, ginger and sesame in the pot for stir-frying;
s3, putting the stir-fried raw materials into a steam sterilization pot, adding preserved szechuan pickle, cooked beef shreds, five-spice flowers, honey, white spirit, chicken essence, vinegar and edible salt, and stirring uniformly;
s4, steaming the sauce material obtained in the step 3 at the temperature of 100 ℃ for 3 hours, and sterilizing;
and S5, keeping the temperature of the sauce between 50 and 60 ℃, and filling.
The fresh pepper sauce prepared by the raw materials and the method is steamed at high temperature and is filled at the temperature of 50-60 ℃, so that the antioxidant ingredients can be better analyzed to reduce the probability of getting inflamed by eaters, and meanwhile, the taste of the fresh pepper sauce can be effectively improved by adding the preserved szechuan pickle and the cooked beef shreds, and the fresh pepper sauce is suitable for most groups and has high quality.
Example 3
In the embodiment of the invention, the fresh pepper sauce and the preparation process thereof comprise the following raw materials in parts by mass: 50 parts of fresh pepper, 13 parts of thick broad-bean sauce, 7 parts of tuber mustard, 8 parts of cooked beef shreds, 5 parts of garlic, 2 parts of sesame, 4 parts of five-spice flower, 1 part of honey, 5 parts of cooked rapeseed oil, 1.5 parts of ginger shreds, 0.7 part of white spirit, 0.3 part of chicken essence, 0.4 part of peanut oil, 0.2 part of vinegar and 1.0 part of edible salt.
The preparation method of the fresh pepper sauce and the preparation process thereof comprises the following steps:
s1, chopping the selected fresh peppers by a chopper, and grinding the garlic, the ginger and the sesame;
s2, heating peanut oil and cooked rapeseed oil in a pot, and then putting chopped hot pepper, garlic, ginger and sesame in the pot for stir-frying;
s3, putting the stir-fried raw materials into a steam sterilization pot, adding preserved szechuan pickle, cooked beef shreds, five-spice flowers, honey, white spirit, chicken essence, vinegar and edible salt, and stirring uniformly;
s4, steaming the sauce material obtained in the step 3 at the temperature of 100 ℃ for 3 hours, and sterilizing;
and S5, keeping the temperature of the sauce between 50 and 60 ℃, and filling.
The fresh pepper sauce prepared by the raw materials and the method is steamed at high temperature and is filled at the temperature of 50-60 ℃, so that the antioxidant ingredients can be better analyzed to reduce the probability of getting inflamed by eaters, and meanwhile, the taste of the fresh pepper sauce can be effectively improved by adding the preserved szechuan pickle and the cooked beef shreds, and the fresh pepper sauce is suitable for most groups and has high quality.
Example 4
In the embodiment of the invention, the fresh pepper sauce and the preparation process thereof comprise the following raw materials in parts by mass: 55 parts of fresh pepper, 14 parts of thick broad-bean sauce, 7 parts of tuber mustard, 9 parts of cooked beef shreds, 6 parts of garlic, 2 parts of sesame, 5 parts of five-spice flower, 2 parts of honey, 5 parts of cooked rapeseed oil, 1.8 parts of ginger shreds, 0.8 part of white spirit, 0.4 part of chicken essence, 0.4 part of peanut oil, 0.2 part of vinegar and 1.1 part of edible salt.
The preparation method of the fresh pepper sauce and the preparation process thereof comprises the following steps:
s1, chopping the selected fresh peppers by a chopper, and grinding the garlic, the ginger and the sesame;
s2, heating peanut oil and cooked rapeseed oil in a pot, and then putting chopped hot pepper, garlic, ginger and sesame in the pot for stir-frying;
s3, putting the stir-fried raw materials into a steam sterilization pot, adding preserved szechuan pickle, cooked beef shreds, five-spice flowers, honey, white spirit, chicken essence, vinegar and edible salt, and stirring uniformly;
s4, steaming the sauce material obtained in the step 3 at the temperature of 100 ℃ for 3 hours, and sterilizing;
and S5, keeping the temperature of the sauce between 50 and 60 ℃, and filling.
The fresh pepper sauce prepared by the raw materials and the method is steamed at high temperature and is filled at the temperature of 50-60 ℃, so that the antioxidant ingredients can be better analyzed to reduce the probability of getting inflamed by eaters, and meanwhile, the taste of the fresh pepper sauce can be effectively improved by adding the preserved szechuan pickle and the cooked beef shreds, and the fresh pepper sauce is suitable for most groups and has high quality.
Example 5
In the embodiment of the invention, the fresh pepper sauce and the preparation process thereof comprise the following raw materials in parts by mass: 60 parts of fresh pepper, 15 parts of thick broad-bean sauce, 8 parts of tuber mustard, 10 parts of cooked beef shreds, 6 parts of garlic, 2 parts of sesame, 6 parts of five-spice flower, 2 parts of honey, 6 parts of cooked rapeseed oil, 2 parts of ginger shreds, 0.8 part of white spirit, 0.4 part of chicken essence, 0.5 part of peanut oil, 0.2 part of vinegar and 1.2 parts of edible salt.
The preparation method of the fresh pepper sauce and the preparation process thereof comprises the following steps:
s1, chopping the selected fresh peppers by a chopper, and grinding the garlic, the ginger and the sesame;
s2, heating peanut oil and cooked rapeseed oil in a pot, and then putting chopped hot pepper, garlic, ginger and sesame in the pot for stir-frying;
s3, putting the stir-fried raw materials into a steam sterilization pot, adding preserved szechuan pickle, cooked beef shreds, five-spice flowers, honey, white spirit, chicken essence, vinegar and edible salt, and stirring uniformly;
s4, steaming the sauce material obtained in the step 3 at the temperature of 100 ℃ for 3 hours, and sterilizing;
and S5, keeping the temperature of the sauce between 50 and 60 ℃, and filling.
The fresh pepper sauce prepared by the raw materials and the method is steamed at high temperature and is filled at the temperature of 50-60 ℃, so that the antioxidant ingredients can be better analyzed to reduce the probability of getting inflamed by eaters, and meanwhile, the taste of the fresh pepper sauce can be effectively improved by adding the preserved szechuan pickle and the cooked beef shreds, and the fresh pepper sauce is suitable for most groups and has high quality.
As a further embodiment of the present invention, the chopper as described above is also described in detail, referring to fig. 1-7, comprising:
base 1 and chopping block 4, be provided with the arc standing groove 5 that is used for chopping block 4 to place on the base 1, just chopping block 4 can slide in the inboard of arc standing groove 5, and is preferred, be provided with at least one arc slider 12 on the inner wall of arc standing groove 5, arc slider 12 is in with the setting 11 sliding fit of arc groove on the 4 outer walls of chopping block to can effectively ensure the stability of chopping block 4 at arc standing groove 5 internalization, of course, need special emphasis be, the bottom part of chopping block 4 adopts the metal material to make, and its side tip adopts the plastics material to make, can reduce the focus of chopping block 4 on the one hand, secondly can prevent that chopping block 4 from damaging, ensures life.
One side of chopping groove 4 is the opening form setting, and open-ended position department slidable mounting have with the fixed cowl 10 of base 1, wherein, be provided with arc spacing groove 15 on the inner wall of chopping groove 4, the side of cowl 10 slides in arc spacing groove 15, cowl 10 orientation the inboard one end of chopping groove 4 is fixed with the first scraper blade 19 that two symmetries set up, first scraper blade 19 with the inner wall of chopping groove 4 slides, just first scraper blade 19 place the angle and be 70-80, when chopping groove 4 rotates, the first scraper blade 19 of setting can block the raw materials, and the raw materials just when piling up after contacting with first scraper blade 19, the raw materials stirs under self action of gravity to ensure the chopping effect.
As another embodiment of the present invention, the chopper further comprises a chopper set which rotates on the base 1 and is driven by a driving mechanism installed on the base 1 to reciprocally swing up and down, the driving mechanism is further connected with an incomplete gear 2 installed on the base 1, and the incomplete gear 2 is adapted to an arc-shaped toothed plate 3 fixed on the chopper trough 4.
The actuating mechanism during operation through setting up drives incomplete gear 2 and rotates, when having tooth position and the meshing of arc pinion rack 3 on incomplete gear 2, then drive chopping groove 4 and rotate, and when having tooth position and the breaking away from of arc pinion rack 3 of incomplete gear 2, chopping groove 4 resets under the action of gravity to the processing is stirred to the hot pepper to the first scraper blade 19 of cooperation, drives the reciprocating of chopping knife tackle spare and reciprocates simultaneously under the actuating mechanism effect, thereby chops the hot pepper.
Particularly, the chopper subassembly is including articulating adjustable shelf 6 on the base 1, adjustable shelf 6 stretches into chop the inslot 4 and be fixed with chopper 14, still be provided with bar groove 7 on the adjustable shelf 6, the inboard movable mounting of bar groove 7 have with the cylindricality piece 8 that actuating mechanism connects, cylindricality piece 8 fix with the eccentric position department of the disc 9 that actuating mechanism connects.
The disc 9 is driven to continuously rotate through the arranged driving mechanism, the circular motion of the cylindrical part 8 is driven when the disc 9 rotates, and therefore the strip-shaped groove 7 on the movable frame 6 is matched with the movable frame 6 to drive the movable frame 6 to reciprocally swing up and down, so that the chopping processing is realized, wherein the description is needed, when the movable frame 6 is in a horizontal placement state, the cutting opening of the chopping knife 14 is in contact with the bottom of the inner side of the chopping groove 4, meanwhile, the cylindrical part 8 is located at the uppermost end position of the disc 9, namely, when the cylindrical part 8 starts to move, the movable frame 6 is driven to drive the chopping knife 14 to start to rotate upwards.
Preferably, the arc-shaped baffle 10 is towards one side of the inner side of the chopping block 4 is further fixed with two second scraper blades 20 which are oppositely arranged, one end of the second scraper blade 20 is abutted against the chopping knife 14, that is, when the chopping knife 4 rotates from a horizontal placing state to an inclined state, the second scraper blade 20 can scrape the pepper adhered on the chopping knife 14.
Further, the driving mechanism comprises a motor 16 mounted on the base 1, a transmission shaft 17 fixed with the incomplete gear 2 is fixed on an output shaft of the motor 16, the transmission shaft 17 is rotatably connected with a connecting shaft 21 through a bevel gear set 18, and the connecting shaft 21 is rotatably connected with a rotating shaft of the disc 9 through a transmission belt 13.
The transmission shaft 17 is driven to rotate by the arranged motor 16 during working, the transmission shaft 17 drives the incomplete gear 2 to rotate, meanwhile, the connecting shaft 21 is driven to rotate by the action of the bevel gear set 18, and the disc 9 is driven to rotate by the action of the transmission belt 13 when the connecting shaft 21 rotates, so that the driving requirement is realized.
The bevel gear set 18 is composed of two mutually perpendicular and meshed bevel gears, and plays a role in steering and transmitting force, and the two bevel gears are respectively fixed on the transmission shaft 17 and the connecting shaft 21.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. The fresh pepper sauce is characterized by comprising the following raw materials in parts by mass:
40-60 parts of fresh pepper, 10-15 parts of thick broad-bean sauce, 5-8 parts of tuber mustard, 6-10 parts of cooked beef jerky, 4-6 parts of garlic, 1-2 parts of sesame, 2-6 parts of five-spice flower, 1-2 parts of honey, 3-6 parts of cooked rapeseed oil, 1-2 parts of ginger jerky, 0.6-0.8 part of white spirit, 0.2-0.4 part of chicken essence, 0.2-0.5 part of peanut oil, 0.1-0.2 part of vinegar and 0.8-1.2 parts of edible salt.
2. The fresh pepper sauce and the preparation process thereof according to claim 1, wherein the fresh pepper sauce and the preparation process thereof comprise, by mass, 45-55 parts of fresh pepper, 11-14 parts of thick broad-bean sauce, 6-7 parts of hot pickled mustard tuber, 7-9 parts of cooked beef pieces, 4-6 parts of garlic, 1-2 parts of sesame, 3-5 parts of five-spice flowers, 1-2 parts of honey, 4-5 parts of cooked rapeseed oil, 1.2-1.8 parts of ginger pieces, 0.6-0.8 part of white spirit, 0.2-0.4 part of chicken essence, 0.3-0.4 part of peanut oil, 0.1-0.2 part of vinegar and 0.9-1.1 part of edible salt.
3. The fresh pepper sauce and the preparation process thereof according to claim 1, wherein the fresh pepper sauce and the preparation process thereof comprise the following raw materials, by mass, 50 parts of fresh pepper, 13 parts of thick broad-bean sauce, 7 parts of tuber mustard, 8 parts of cooked beef shreds, 5 parts of garlic, 2 parts of sesame, 4 parts of spiced flower, 1 part of honey, 5 parts of cooked rapeseed oil, 1.5 parts of ginger shreds, 0.7 part of white spirit, 0.3 part of chicken essence, 0.4 part of peanut oil, 0.2 part of vinegar and 1.0 part of edible salt.
4. A method for preparing the fresh pepper paste and the process for preparing the same as described in any one of claims 1-3, comprising the steps of:
s1, chopping the selected fresh peppers by a chopper, and grinding the garlic, the ginger and the sesame;
s2, heating peanut oil and cooked rapeseed oil in a pot, and then putting chopped hot pepper, garlic, ginger and sesame in the pot for stir-frying;
s3, putting the stir-fried raw materials into a steam sterilization pot, adding preserved szechuan pickle, cooked beef shreds, five-spice flowers, honey, white spirit, chicken essence, vinegar and edible salt, and stirring uniformly;
s4, steaming the sauce material obtained in the step 3 at the temperature of 100 ℃ for 3 hours, and sterilizing;
and S5, keeping the temperature of the sauce between 50 and 60 ℃, and filling.
5. The method for preparing fresh pepper sauce and the preparation process thereof according to claim 4, wherein the chopper comprises:
the chopping machine comprises a base (1) and a chopping groove (4), wherein an arc-shaped placing groove (5) for placing the chopping groove (4) is formed in the base (1), and the chopping groove (4) can slide on the inner side of the arc-shaped placing groove (5);
one side of the chopping groove (4) is in an open shape, an arc-shaped baffle (10) fixed with the base (1) is slidably mounted at the position of the open end, two first scraping plates (19) symmetrically arranged are fixed at one end, facing the inner side of the chopping groove (4), of the arc-shaped baffle (10), the first scraping plates (19) slide with the inner wall of the chopping groove (4), and the placing angle of the first scraping plates (19) is (70) - (80);
still include the chopping knife tackle spare, the chopping knife tackle spare rotates be in on base (1) and by installing actuating mechanism drive reciprocating nature luffing motion on base (1), actuating mechanism still with install incomplete gear (2) on base (1) are connected, incomplete gear (2) with fix arc pinion rack (3) adaptation on chopping groove (4).
6. The fresh pepper sauce as claimed in claim 5, wherein the chopping knife assembly comprises a movable frame (6) hinged on the base (1), the movable frame (6) extends into the chopping groove (4) and is fixed with a chopping knife (14), a strip-shaped groove (7) is further arranged on the movable frame (6), a column-shaped element (8) connected with the driving mechanism is movably arranged on the inner side of the strip-shaped groove (7), and the column-shaped element (8) is fixed at the eccentric position of a disc (9) connected with the driving mechanism.
7. The fresh pepper sauce and the preparation method thereof according to claim 6, wherein the driving mechanism comprises a motor (16) installed on the base (1), a transmission shaft (17) fixed with the incomplete gear (2) is fixed on an output shaft of the motor (16), the transmission shaft (17) is rotatably connected with a connecting shaft (21) through a bevel gear set (18), and the connecting shaft (21) is rotatably connected with a rotating shaft of the disc (9) through a transmission belt (13).
8. The method for preparing fresh pepper sauce and the preparation process thereof as claimed in claim 6, wherein said chopper further comprises two oppositely disposed second scrapers (20) fixed on said arc-shaped baffle (10), one end of said second scrapers (20) is abutted with said chopper (14).
9. The fresh pepper sauce and the preparation method thereof according to the claim 5, wherein at least one arc slider (12) is arranged on the inner wall of the arc placing groove (5), and the arc slider (12) is in sliding fit with the arc groove (11) arranged on the outer wall of the chopping groove (4).
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Cited By (1)
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| CN114343165B (en) | 2024-02-13 |
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